An oatmeal-laced base helps to hold the sticky-sweet store-bought caramel topping. How many you’ll get from a batch depends on how big you cut them.

Base:

• 1 cup oatmeal (not instant)
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 cup (1 ½ sticks) unsalted butter, room temperature
• 3/4 cup brown sugar
• Filling:
• 1 cup chocolate chips
• 1 jar (12.15 ounces) caramel topping
• 3 tablespoons all-purpose flour
• 1/2 cup chopped nuts

Preheat oven to 350 degrees. Mix all base ingredients together in a large bowl. Save half of the mixture for the top of bars. Press the other half of the mixture into an 8- by 8-inch pan that has been lightly coated with a nonstick spray. Bake for 10 to 15 minutes.

Meanwhile, combine filling ingredients. Spread mixture over baked base and top with remaining unbaked mixture. Bake an additional 30 minutes. Cool and then firm in the fridge.

Freezeworthy: So-so results. The caramel is likely to be runny after thawing.

Makes 14 to 20 bars.

Carolyn Smiley

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